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Golden Crust Garlic Rosemary Focaccia Muffins

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Golden Crust Garlic Rosemary Focaccia Muffins are a savory treat featuring a golden crust, soft interior, and bold flavors of garlic and rosemary. Perfect for a side dish, snack, or accompaniment to soups and salads.

Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1/2 cup olive oil

3/4 cup whole milk

2 large eggs

2 cloves garlic, minced

2 tablespoons fresh rosemary, chopped

1/4 cup grated Parmesan cheese (optional for topping)

1 tablespoon coarse sea salt for sprinkling (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In another bowl, whisk together the olive oil, milk, and eggs until well combined.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Fold in the minced garlic and chopped rosemary, ensuring they are evenly distributed throughout the batter.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 of the way full.
  7. If desired, sprinkle each muffin with grated Parmesan cheese and coarse sea salt for an extra touch of flavor.
  8. Bake in the preheated oven for 18-20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
  9. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Cheese Lovers: Add a handful of shredded mozzarella or cheddar to the batter for a cheesy version.
  • Herb Infusion: Swap rosemary for thyme, oregano, or basil for a different flavor profile.
  • Garlic Butter Topping: After baking, brush the tops of the muffins with melted garlic butter for an extra rich and savory finish.
  • Vegan Version: Replace eggs with a flaxseed egg substitute and use non-dairy milk to make the recipe vegan-friendly.
  • Storage: Keep muffins in an airtight container at room temperature for up to 2 days. Freeze for up to 3 months.

Nutrition

Find it online: https://recipesbyjanet.com/golden-crust-garlic-rosemary-focaccia-muffins/